We are very excited to host Adam James of @roughrice for a very special Fermentation Masterclass. Adam is fresh back from a 3-month fermentation world tour, thanks to a Churchill Fellowship, which took him to Denmark, Italy, France, Georgia, China, South Korea and Japan. This recent trip was spent researching ancient(and new) techniques in vegetable and legume fermentation.
Adam first became interested in fermentation whilst travelling through Japan five years ago. The exact moment was in sake bar Yoramu in Kyoto where he was served a plain cube of fresh tofu that was topped with an unassuming red paste. The paste was kanzuri. From that moment on he started reading, researching and experimenting in all things fermented. He has also returned to Japan every year to increase his knowledge of Japanese preservation.
During this 2-day workshop we will cover water and milk kefir, miso, learn to make your own kick-arse hot sauce, nukazuke (a Japanese bran ferment), sauerkraut, vinegars and vegetable ferments, plus all the other things that generally distract us along the way. As usual we will have a garden full of cool ingredients to inspire our ferments. Thu 15 + Fri 16 March 2018 9am to 4.30pm each day. $880 pp Book via the link in our profile. #fermentation #cookingclass (photo by @crero_photo_word )